This low-key downtown spot is a little country and a little hip-hop, with a whole lot of good down-home comfort food. Sons of Essex is warm and inviting with distressed wood and cozy booths reminiscent of old-time smoking clubs. Pictures and knickknacks adorn every possible surface, and the checkered napkins are the perfect country touch.

Instead of boring bread and butter, Jalapeno Cornbread and Pickles are delivered to every table. I'm extremely particular about the texture and taste of cornbread. (My grandfather's cornbread is the only one I can tolerate. Made in a cast-iron skillet the crisp, perfect edges always make me smile.) This cornbread from Sons of Essex is now a close second. Moist with just a hint of spice, I was still dreaming about this loaf the next morning.

BONE MARROW

I once heard someone say "Bone Marrow is God's butter," and I wholeheartedly agree. Lightly crusted with panko, Parmesan and rosemary, the bone marrow was served up sizzling hot. The side of apricot compote made each bite a delicious mix of savory and sweet, and I had fun digging out every last piece of warm, fatty marrow. My only qualm was how quickly the dish was devoured.

MANISCHEWITZ BRAISED SHORT RIBS

I went back and forth between the Diver Scallops and the Four Question Manischewitz Braised Short Rib, but comfort food won out in the end. Braised in Manischewitz wine and served with roasted leeks, the beef fell off the bone in juicy chunks. Some of my bites had a bit too much fat, but I know that's what ultimately made this dish so luscious. I particularly enjoyed the crunchy, wine saturated leeks.

FEAST

We couldn't pass up a side of Shoestring Truffle Fries. Although I enjoyed the notes of truffle, the fries were too small and overly crisp. (If I'm going to eat French fries, I want them to be thick, plump wedges.) The Chicken Fried Veal (bottom left) was tender, but the breading was a little too soggy. The truffle mushroom cream sauce was definitely my favorite part — especially when I used it as a dipping sauce for the shoestring fries.

The Apple Crumb Pork Chop (bottom right) was inventive and indescribable. Topped with sauteed apples and graham cracker butter crumbs, it was almost like eating a savory apple pie. The flavor combination was creative and unlike anything I've ever tried before.The pork chop was so tender and scrumptious, I'm honestly going to attempt this dish at home.

The rest of the menu at Sons of Essex looks just as delicious as this small sample. The perfect winter hideout, I'll gladly spend a future Sunday night snuggling into a booth with my honey any time.